The Laguna Bali’s Chef Roy Sanjaya on Balinese Heritage and Loka Rasa 2025

Returning for its third cycle, Loka Rasa 2025 by Marriott Bonvoy reaffirms the luxury brand’s unwavering commitment to celebrating Indonesia’s culinary heritage and distinctive flavours through refined dining experiences. Showcasing the crème de la crème of the group’s culinary talents, the year-long programme features 11 Indonesian dishes, each handpicked by the chefs for their depth of flavour, compelling stories, and enduring legacy.

Among the selected chefs is Chef de Partie I Kadek Agus Roy Sanjaya from his culinary den at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali. With an impressive collection of accolades and years of honed expertise, Chef Roy Sanjaya is celebrated for his creative flair and meticulous precision in honouring Balinese traditions – qualities that shine through in his creation.

In this opportunity, Chef Roy Sanjaya shares with us his story and creations for Loka Rasa 2025.

As someone born and raised in Bali whose works reflects your heritage, what makes Balinese cuisine truly stand out from the rest?

Balinese cuisine stands out because every dish tells a story. It reflects our culture, spirituality, and community. The flavours are bold and deeply layered, created through complex spice pastes known as Base Genep that have been passed down for generations. What makes it truly unique is how food in Bali is intertwined with ritual and togetherness. It is not just about taste; it is about sharing a part of who we are.

What first made you fall in love with Balinese food, and how did that passion grow into a decision to become a professional chef?

My love for Balinese food began at home, watching my family prepare offerings and cook for temple ceremonies. The aromas of fresh herbs, spices, and coconut smoke became part of my childhood memories. Over time, I realised that cooking was not just a family tradition; it was an art form that could connect people from all over the world to Bali’s soul. That was when I decided to become a chef, to share that love and authenticity through my dishes.

You’ve collected countless medals and trophies over the years. Do you see these achievements more as milestones to celebrate, or as stepping stones that push you to aim higher?

For me, every medal is both a milestone and a motivation. It is something to be proud of, but also a reminder that there is always more to learn and perfect. Competitions challenge me to refine my technique, explore new ideas, and represent Balinese cuisine with pride. They inspire me to keep pushing boundaries while remaining true to my roots.

From Culinaire Malaysia to Salon Culinaire Bali and LaCuisine in Jakarta, which competition left the biggest mark on you and helped define your craft?

Culinaire Malaysia was the one that left a lasting impression on me. Competing internationally taught me about precision, discipline, and creativity under pressure. It was an eye-opening experience to see how chefs from different cultures express their heritage through food. It also made me realise the importance of bringing authenticity to the global stage and proudly showcasing the richness of Balinese and Indonesian flavours.

Beyond Bali, which region in Indonesia do you find yourself drawn to most through its cuisine, and what makes it special for you?

I am particularly drawn to Padang cuisine from West Sumatra. The balance of spices, textures, and richness in their dishes is truly inspiring. I admire how they use simple ingredients to create bold, unforgettable flavours, which resonates with our own culinary philosophy in Bali. It reminds me that Indonesian cuisine, in all its diversity, shares a common soul: respect for ingredients and a passion for flavour.

When you present Balinese or Indonesian dishes on an international stage, what feelings or flavours do you hope the audience will experience?

I want them to feel the warmth and spirit of Bali. Every bite should carry the essence of the island – the vibrancy, the harmony of sweet, spicy, and earthy tones, and the care that goes into every preparation. More than anything, I hope they experience a sense of connection; that through our food, they can feel the heart of our culture.

What’s the most unusual ingredient you’ve paired with a Balinese dish that actually worked?

Rather than experimenting with unusual ingredients, I focus on reinterpreting traditional Balinese dishes using modern techniques. For example, I once transformed Pepes Ayam, a classic chicken dish wrapped in banana leaves, into a pasta-style creation, preserving the essence of the original spices and flavours while presenting it in a contemporary way. Balinese ingredients are already unique; it’s the technique that gives them a new expression.

With so many iconic Balinese dishes to choose from, what made you spotlight Ayam Betutu and Sate Lilit as your featured creations for Loka Rasa 2025?

Ayam Betutu and Sate Lilit are dishes that truly represent the soul of Balinese cooking. Betutu reflects the ceremonial side; it is rich, slow-cooked, and full of heritage. Sate Lilit showcases the communal aspect, made by hand, often together with family or friends. Both dishes highlight the essence of balance and togetherness in our cuisine, which aligns beautifully with what Loka Rasa 2025 stands for.

If someone wanted to truly savour Balinese food the way locals do, what would you recommend they try and how would you pair it?

I would recommend Nasi Campur Bali, a complete plate of rice served with small portions of various local dishes like lawar, ayam sisit, sambal matah, and Sate Lilit. It offers a full spectrum of flavours, from spicy and savoury to aromatic. Pair it with a glass of Loloh Cemcem, a traditional herbal drink, to balance the spices and enhance the authentic experience.

Finally, when guests taste your dishes at Loka Rasa 2025, what do you hope lingers with them once the meal is over?

I hope they leave with a sense of discovery and connection, feeling that through the flavours, they have tasted a piece of Bali’s heart. Beyond the ingredients and techniques, I want them to remember the warmth, the stories, and the spirit behind each dish served at Loka Rasa 2025. For me, true Balinese cuisine is not just about feeding the body; it is about touching the soul.

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Discover more about The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali here